Rice Free Dark Chocolate Pear Crisp with Almond-Oat Topping

Warm, bubbling pear filling beneath a golden, crunchy topping studded with dark chocolate — this dessert is the kind of thing that makes people hover near the oven. The filling leans on arrowroot starch rather than any grain-based thickener, so it sets up beautifully without a trace of rice flour or rice starch in sight. Almond flour and rolled oats form the backbone of the crisp topping, giving it that satisfying crumble texture alongside roughly chopped almonds for extra bite. Folding in chunks of 70% dark chocolate is the move that takes this from a simple fruit bake into something genuinely special — the chocolate melts into the topping as it bakes, creating little pockets of bittersweet richness. Everything is sweetened with maple syrup and spiced with cinnamon and ginger, so the flavor is deep and warming without being overly sweet. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into a glossy, spoonable sauce that clings to every scoop.

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